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Hobbies & Interests
Hunting & Fishing
Looking to maybe deer hunt for the first time this season. Help!?
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<blockquote data-quote="hunterdeere" data-source="post: 758185" data-attributes="member: 7030"><p>First, you may want to check the regulations, but I think you still have to check the carcass in at a check station, so I do not think you can process it in the field, not sure. </p><p>Second, on the aging, there are probably as many answers to this as there is hunters, but here goes mine. When I started hunting over 20 years ago, I always heard that you needed to hang a deer to get good quality steaks. The only problem with that is deer have no marbleing in their muscles. The reason to age or hang an animal is to give the marbleing time to break down the muscle fibers and make it more tender. No marbleing, no reason to hang. I now try to cut up a deer as soon as possible. If I can, I cut mine up the same day. I have found that the best thing you can do, is do not cut the bones, and then trim off all of the fat, tendons, etc. If it is white or silver, cut it off and throw it away. Those seem to be the things that hold the gamey taste that most people find offensive. I fed some steaks to a butchers son the other day, and he would not admit that mine was better than his steaks, but he sure asked a lot of questions about how I butchered mine. As I said, there are lots of opinions on this subject, this is mine.</p><p><img src="/images/smilies/image818.gif" class="smilie" loading="lazy" alt=":contract:" title="Image818 :contract:" data-shortname=":contract:" /></p></blockquote><p></p>
[QUOTE="hunterdeere, post: 758185, member: 7030"] First, you may want to check the regulations, but I think you still have to check the carcass in at a check station, so I do not think you can process it in the field, not sure. Second, on the aging, there are probably as many answers to this as there is hunters, but here goes mine. When I started hunting over 20 years ago, I always heard that you needed to hang a deer to get good quality steaks. The only problem with that is deer have no marbleing in their muscles. The reason to age or hang an animal is to give the marbleing time to break down the muscle fibers and make it more tender. No marbleing, no reason to hang. I now try to cut up a deer as soon as possible. If I can, I cut mine up the same day. I have found that the best thing you can do, is do not cut the bones, and then trim off all of the fat, tendons, etc. If it is white or silver, cut it off and throw it away. Those seem to be the things that hold the gamey taste that most people find offensive. I fed some steaks to a butchers son the other day, and he would not admit that mine was better than his steaks, but he sure asked a lot of questions about how I butchered mine. As I said, there are lots of opinions on this subject, this is mine. :contract: [/QUOTE]
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Looking to maybe deer hunt for the first time this season. Help!?
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